12 servings. Cooking time: 30-40 minutes.
- For the paste:
- 150 g of margarine or butter at room temperature
- 75 g of sugar
- 1 egg
- 1 pack of vanilla
- 260 g of flour (2 ¼ water glasses)
- For the cream:
- 500 ml of milk
- 60 g of corn starch
- 80 g of sugar
- 1 egg yolk
- 1 pack of vanilla
- 75 g of margarine or butter
- 1 pack of powder whipped cream
- Dressing: 36 cherries, mint, powder whipped cream
1. Knead the butter softened at room temperature, eggs, and vanilla in a bowl.
2. Add sugar. Keep kneading by adding flour gradually. When the dough reaches a slightly stiff consistency (it should take the form of your hand when you squeeze) wrap it in stretch film and let it rest in the fridge for half an hour.
3. Put sugar, egg yolk, and starch into another pot. Add milk gradually. Whisk it slightly, then stir and cook at medium heat until it stiffened. After it is cooked, add butter and vanilla into the pudding, and stir. Whisk with a mixer after adding one pack of powder whipped cream (keep a small amount for service) to the mixture. Let it cool for 20 minutes in the fridge.
4. Split the dough that you keep in the fridge in half. Spread the dough with a roller so that the thickness is approximately ¼ cm. Divide the dough into pieces that fit the tartlet molds. Use a round cup as a mold.
5. Place the dough you have divided into the tartlet molds. Punch small holes with a fork to prevent the dough to rise. Strip the overflowing parts from the tartlet molds.
6. Bake your tartlets bottom and top in a pre-heated oven at 180 degrees Celsius, for 18-22 minutes. When your tartlets turn brown, remove them from the oven.
7. Portion out the pudding you removed from the fridge among your tartlets. After placing the cherries on the top, sprinkle the powder whipped cream remaining in the package. Garnish with fresh mint as you like.
The secret of the world-famous Turkish cuisine comes from natural vegetables and fruits that feed on the Mediterranean sun. Use Turkish fresh fruits and vegetables to add magic to your table.